Blueberry pies have a special place in my heart. The first pie I baked was a wild blueberry pie with a crust so tough it could have been used for body armor. Thanks to my mother, I now make pie crusts that, while not great, are edible and sometimes even pretty good.
My pie crust recipe makes two crusts, perfect for a double crust pie or two single crust pies. A pumpkin pie is our traditional dessert for Thanksgiving and Christmas dinners. Until a few years ago, I would pair that single crust pie with Mrs. Friend’s Lemon Pie, another family favorite.
When the family dietician observed that none of us really needed the lemon pie after the turkey, dressing, cranberry sauce, sweet potatoes, mashed potatoes, gravy, green bean casserole, dinner rolls, butter, pickles, relishes and pumpkin pie, we started freezing the second crust.
By mid-January that frozen crust was still waiting to be turned into a pie. Feeling lazy, I checked the pantry for a can of blueberry pie filling I had bought on impulse last fall. After a few minutes of “pawing around,” as Jerri puts it, I asked her to help me find the elusive can. In a few seconds I was holding the essential ingredient for a lazy guy’s blueberry crumb pie.
It had to be a crumb pie because I had only a bottom crust. If you don’t have a crust in your freezer, you can buy one at the supermarket or make your own plain pie crust. Even if you make the crust, you can still call it a lazy guy’s pie unless you picked the blueberries and made the filling.
In less than ten minutes you’ll have the pie in the oven.
A crust in a 9-inch pie plate
1 can of blueberry pie filling
1/2 cup light brown sugar
2/3 cup old fashioned oatmeal
1/2 cup all-purpose flour
8 T salted butter
Preheat the oven to 375º and put the pie filling in the crust.
Using a fork or pastry blender, stir together the sugar, oatmeal and flour in a mixing bowl. Soften eight tablespoons (one stick) of butter in the microwave and blend it with the dry ingredients. The topping is ready when you have clumps the size of small raisins.
Spoon the topping over the filling and bake the pie forty to forty-five minutes at 375º or until a few clumps of topping start to brown. Take the pie from the oven and let it cool on a rack before serving.
Serve with vanilla ice cream for a special treat.
NOTES: I don’t buy many canned pie fillings, but when I do, I try get ones made with sugar rather than high fructose corn syrup. I think they taste more like homemade fillings. You can add an eighth teaspoon of ground cinnamon to the topping if you like. By substituting a can of cherry pie filling, you can create a Lazy Guy’s Cherry Crumb Pie.